Wednesday, 1 February 2012

apple and chocolate muffins

I put this simple recipe together last Sunday when preparing a late brunch for the family. Instead of using chocolate chips or cocoa powder I used organic chocolate hazelnut spread. I only buy organic ones; I never buy Nutella or such brands. You can also use my home-made version if you have it, just make sure it's at room temperature before you start. The chocolate hazelnut spread makes the tops a bit crunchy. The muffins of course taste good and they are not too sweet. If you are allergic to nuts you can use coconut oil instead of the chocolate hazelnut spread and add some cocoa powder or organic chocolate chips. If you use regular baking powder you'll only need one teaspoon.



  • 200 g spelt flour (1½ cup)
  • 2 teaspoons gluten free baking powder
  • ½ teaspoon fine sea salt
  • 1 large egg, free-range/organic
  • 100 g raw cane sugar (½ cup)
  • 3 tablespoons organic chocolate hazelnut spread
  • 2 red apples (not too big), peeled and grated coarsely


  1. In a medium bowl, combine the spelt flour, baking powder and salt. Set aside
  2. In a large bowl, combine the egg and sugar
  3. Peel the apples and remove the seeds. Grate the apples using a coarse grater
  4. Add the grated apples and the chocolate hazelnut spread into the large bowl with the wet ingredients and mix with a spatula
  5. Add the dry ingredients and mix gently. Make sure not to stir, the texture of the dough should be light
  6. Lightly grease a silicon muffin pan with some coconut oil and fill each muffin cup about two-thirds to the rim (makes 12 muffins)
  7. Bake at 200°C/400°F/gas 6 for 23-27 minutes
  8. Remove the muffins from the oven and allow them to cool in the tins for about 5 minutes before transferring to a wire rack

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